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Make the lemon curd: Whisk the pasteurized egg yolks, maple syrup, lemon juice, and lemon zest together in a medium saucepan. Cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon and a finger drawn through leaves a clean line — about 8–10 minutes, reaching 160°F (71°C) on an instant-read thermometer (this is the food-safety threshold for egg-yolk sauces).
Remove the saucepan from the heat and whisk in the butter pieces one at a time until each is fully melted and incorporated. Pour the curd through a fine-mesh strainer into a heatproof bowl, pressing gently with a spatula. Press a sheet of plastic wrap directly onto the surface of the curd to prevent a skin from forming, then refrigerate until fully chilled and set, at least 2 hours.
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